Gluten Free Recipes we love

  All the ingredients used in this recipe collection need to be gluten free.  Some of the ingredients that are specific brands listed need to be occasionally checked to make sure no changes have taken place in ingredients.  For instance, at one point, Campbells chicken and rice in the red and white was not gluten free.  There are other brands that are gluten free.  Be sure and try the peanut butter cookies.  They are surprisingly good. 

Sorry for the haphazard fonts. I have some people who really needed these recipes and I needed to get them up quickly to help them out. I hope they are helpful.

Appetizers, Beverages and Dips

Slush

1 large can pineapple juice

5 oz lemon juice

1 can orange juice (frozen) and water

5 mashed bananas

2 cups sugar and 3 cups water boil to dissolve

Cool.  Mix and freeze in large dripper pan or

other pan.

Then pour slush in glasses and put 7 up over it.

Spinach dip

1 pkg. 10 oz. frozen spinach cooked and drained

½ pint sour cream

¾ teas. Salt

1/8 teas. Pepper

1/8 onion, juice or finely chopped

1/8 teas Worcestershire

4 drops hot sauce

1/8 teasp. Gluten free MSG

Riata:

• 1/2 a cucumber grated
• 200g natural yogurt
• 1 tsp honey
• juice of half a lime
• pinch salt
• pinch chili, powder

Strawberry, Avocado Salad

1 lb              strawberries, sliced

1/2 small      red pepper, diced

1/2 small      onion, diced

1 head          romaine, torn into bite size pieces

1                  avocado, diced

Add sliced or chopped nuts if desired

**********

3 tbsp           strawberry preserves

2 tbsp           balsamic vinegar

1 tbsp           olive oil

1 dash          salt

1/4 tsp         red pepper flakes

Recipe Directions:

For the dressing:  Combine the strawberry preserves, vinegar, oil, salt and pepper.

Toss the sliced strawberries, red pepper, red onion, and nuts together with the dressing. Allow the flavors to meld for 15 minutes.

Cowboy Caviar

1 cup frozen corn, thawed

1 can black beans, drained and rinsed

6 whole green onions, minced

3 cloves garlic, minced

1 tbsp lemon juice

¼ cup chopped fresh cilantro

1 avocado cubed

salt to taste

For a variation:  add chopped seeded tomatoes

Combine all ingredients in a non-metal bowl.  Cover, refrigerate 1 hour or more.

Crab Dip

2 cans crab

1 celery stalk (chopped fine)

chopped green onion to taste

8 oz cream cheese

1 c. pureed chicken rice soup

1 c. sour cream (gluten free)

Wayne’s Hot Dip

16 oz. cream cheese

16 oz. sour cream (gluten free)

½ jar (12 oz jar) La Victoria Salsa Jalepenia

¼ lemon

2 cloves garlic

Basil (a lot)

Onion salt to taste

Dill weed ( a little bit)

Parsley

Rosemary

Pepper

Spinach Salad w/ citrus

1 clove garlic mashed w/ 2 pinches of salt

¼ cup fresh tangerine juice or a spoonful of orange juice concentrate

2 T. fresh lemon juice

2 small shallots minced or onions

2/3 cup vegetable oil (optional)

Toss w/ spinach.  Top with 3 T. toasted sesame seeds, sprinkles of salt

Add 1 grapefruit, one orange, and one avocado.

Tomato Basil Soup

3 cans pureed tomatoes

1 cooked cauliflower head cooked and pureed in cooking water

½ chopped onion and 2 cloves garlic minced sauteed in olive oil

6 cubes chicken bouillon

Bundle of fresh basil or 1 teaspoon dried basil

½ c. parmesan cheese (grated)

1 cup heavy cream

Sauté onion and cloves.  Combine with pureed tomatoes and puree a bit more.  Add everything but cream and simmer.  Just before  serving add cream and salt and pepper to taste.

 GRANDMA SINGLEY’S CHILI SAUCE                                                             

1 small lug of tomatoes or more

10 med onions

8 green peppers

3 cups vinegar

2 T cinnamon

2 T salt

2 tsp cloves

2 tsp allspice

3 C sugar ( Eileen’s recipe had half the sugar but we liked 3 cups)

Pour boiling water over tomatoes and peel.  Grind tomatoes, peppers, and onions.  Add spices and vinegar.  Cook for about 4 ½ hours or until thick.  Seal in sterile jars. 

Have fun!!!! Your house will smell wonderful!!!

  

Breads

Rice Bread

Combine in mixing bowl:

3 cups rice flour  or 2 cups rice flour and 1 cup sorghum flour

1/4 cup sugar

1 package dry active yeast

3 ½ teasp. xanthan gum

1 ½ teaspoons salt

Blend well.

Add 2 cups water lukewarm water (water that is too warm will kill the yeast)

¼ cup vegetable oil

Blend well.

Add:

2 large eggs

Mix at highest speed of mixer for 2 minutes.

Bread dough should be wetter than cookie dough and stiffer than cake dough. Pour  or spoon dough into oiled bread pan. Let rise until about ½ inch above pan top.

Bake at 350 for 1 hour.  It will take slightly less time for baking 2 small loaves instead of one large.

Variation for raisin bread:

Add ¼ more sugar to the recipe above.  Add 2 cups raisins that have been plumped up in enough water to cover and heated in microwave for 1 minute.  Drain and let raisins cool.

Add to bread dough.  Bake as above.

Variation for Pizza:

Oil round cake pan for small pizza or put on a pizza pan. Spread dough with spoon ‘til it is smooth.

Bake without toppings at 450 for 8 minutes.  The crust will puff up and brown slightly.  Remove from oven.  Add sauce and other toppings.  Bake at 450 for 8-10 minutes more

Variation for Cinnamon rolls:

¼ cup butter or margarine, melted

Combine:

½ cup sugar

1 ½ teasp cinnamon

Pat ½ of dough for rice bread into rectangle on buttered wax paper.  Spread butter on dough with pastry brush (Note: leave about a ½ inch wide strip of dough bare along one of the longest edges of the rectangle so it will be sticky enough to seal the roll) Sprinkle cinnamon/sugar mixture over butter.  Roll as for jelly roll.  Cut in 1-inch slices.  Place in oiled muffin tins or on cookie sheet.  Let rise.  Bake at 375 for 20 minutes. Add frosting.

Pancakes

½ cup regular rice flour

¼  teasp. Salt

1 teaspoon baking powder

1 1/2 teasp. sugar

Mix together:

1 egg

1 teasp. Corn oil

¾ cup buttermilk

Mix together.

Add ¼ teasp. Soda

Grease heated pan and pour batter onto hot pan  by ladles full.

Pumpkin Bread

1 cup sugar

½ cup brown sugar

1 cup cooked pumpkin

½ cup salad oil

2 eggs

Mix well.

Combine and mix together the following: (then add to above ingredients):

2 cups regular rice flour

1 teaspoon xanthan gum

1 teaspoon soda

½ teaspoon each:  salt, nutmeg, ginger, cloves

1 teaspoon cinnamon

After above is thoroughly mixed, add:

1 cup raisins

1 cup chocolate chips (optional)

½ cup chopped nuts (optional)

¼ cup water

                             

 Bake in two small loaf pans for 60-70 minutes @ 350

 Bisquick ( use this in place of Bisquick)

§  6 cups rice flour

§  3 tablespoons baking powder

§  1 tablespoon salt

§  1 tablespoon xanthan gum

Mix together all ingredients and add ¼ cup oil or butter for every 3 cups of bisquick you use in a recipe at the time of making your bisquick dish.

Corn Bread

1 cup corn meal

¾ cup chickpea flour

¼ cup sugar

2 teasp. Baking powder

½ teasp. Salt

1 cup milk

¼ cup veg oil or butter

1 egg

Mix dry and then wet ingredients and blend all ingredients and bake at 400 for 20 min.

Banana Bread

1 ½ cups mashed ripe bananas

1/3 cup oil

2 eggs

Mix together.

In separate bowl mix:

2 cups rice flour

¾ cup brown sugar

1 tsp xanthan gum

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

¼ tsp salt

Stir into banana mixture.  Pour into an oil sprayed loaf pan or 4 3X5 mini loaf pans.  Bake at 350 degrees for 60 minutes 45 minutes for mini loafs or until a toothpick inserted in the center comes out clean.

Muffins

1 cup rice flour

¼ teasp. Baking soda

2 teasp. Baking powder

¼ teasp salt

¼ cup sugar

1 egg

¼ cup small curd cottage cheese

½ cup buttermilk 2 tablespoons melted butter

Bake 20-30 minutes at 350 degrees.

Focaccia  (Italian Flat Bread)

2 tsp sugar

1 cup lukewarm water (more or less)

2 ¼ tsp dry yeast 1 packet

1 cup rice flour

½ cup tapioca flour

1 to1-1/2 tsp. Xanthan gum

2 ¼ tblsp. Dry milk powder

1 Tbsp dry mince onion

1  ½ teasp Italian Pizza seasoning

1/3 tsp salt

1 egg

1 Tbsp olive oil,

½ tsp. vinegar

Mix for about 2 minutes.  Let rise in bowl while making topping. Grease a jelly roll pan.

 Spread on jelly roll pan, add one of the following topping selections and sprinkle on 2 tbls. Olive oil.  Then bake at 400 for 20-30 min. Cut in squares.  Serve warm.

Simple Cheese topping: Sprinkle on onion salt and Parmesan cheese and sprinkle with the oil.

Sun-dried tomatoes:  Spread ¼ cup sliced olives.  Drizzle the olive oil.  Add a dash of onion salt and 2 bsp. Parmesan cheese.  Spread 1 cup sundried tomatoes atop bread the last 5 minutes of baking

Fresh Tomato topping:

Slice 2 fresh tomatoes and ¼ cup chopped.  Sprinkle on salt, pepper, and rosemary & oil.

Ham and Cheese Topping:

Chopped ham and grated cheese topped with onion and olives (optional) and garlic salt

Casseroles and Main Dishes

Hamburger Rice Casserole

1 lb. Hamburger (browned and seasoned

2 cans chicken rice soup (pureed)

1 ½ can water

1 TBS (gluten free) soy sauce

Heat ingredients.  Bake covered for 1 hour at 350

Tiny's Spicy Chicken
--------------------------------------------------------------------------------

Recipe By: Amy Larson

Ingredients:

3 lb. chicken breast , cut into bite size pieces
1 clove garlic
cornstarch
3 eggs
2 tsp. chili paste
3/4 cup sugar
3/4 cup ketchup
6 tbsp. brown sugar
3 tbsp. soy sauce
3/4 cup chicken broth
3/4 cups vinegar
salt

Directions:

1. Cut chicken into bite-size pieces and mix with diced garlic and salt. Let sit 1 hour.
2. Dip chicken in egg and cornstarch, then fry in olive oil.
3. Drain and transfer to baking dish.
4. Mix remaining ingredients for sauce. Pour over chicken.
5. Bake at 325 degrees for one hour.

Susie Gruwell’s beans

1 bell pepper

1 onion

½ lb bacon

1 clove garlic

1 lb hamburger browned and seasoned

Add: 

15 oz can stewed tomatoes

15 oz can pork and beans

15 oz can pinto beans

15 oz can chili beans (not chili, the beans called chili beans)

15 oz can kidney beans

Put in crock pot for an hour and a half.

Roasted Pork Tenderloin with Chile Sauce

 Juice from 3 small limes (about 1/3 cup)
1/2 cup olive oil
3 tablespoons chili powder
1/2 teaspoon ground cumin
 1 small onion, chopped
 2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon kosher salt
 Freshly ground black pepper
 4 pork tenderloins (about 3 pounds)
2 teaspoons cornstarch
1 1/4 cups chicken broth

In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper. Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours. Heat oven to 500º F. Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it. Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150º F. Transfer to a platter and let rest for 10 minutes.

Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened. Cut half the pork into thin slices and serve it with the Chili Sauce.

Yield: Makes 4 servings with leftovers

Hawaiian Delight

8 slices ham

4 slices of swiss cheese or cheddar

4 rings of pineapple.

Put ham in frying pan.  Put on a ring of pineapple.

Top with slice of cheese.  Then another slice of ham

Pour pineapple juice over the ham slices.  Heat until

Cheese melts.  Serve with rice.

Tamale pie

 1 ½ lb. Hamburger              1 onion chopped

1 can creamed corn              1 can tomato sauce

large can sliced olives          3 T. cornmeal

1 jumbo can tamales (gluten free ones) or two or three real tamales broken up.

Mix all together.  Bake one hour.

Spanish Rice

1 cup uncooked white rice

1 can  (gluten free) spaghetti sauce (15 oz)  Prego and Ragu regular are gluten free.

2 c. tomato juice

1 teas. Paprika

1 lb. Hamburger (browned w/onion and seasonings.)  Mix ingredients together in glass 9X13 pan. Bake in oven 350 degrees covered  with foil for one hour.  Add

 juice if dries out during baking.  May use w/ stuffed peppers.  Serves 6.

Orange Chicken

4 chicken breasts

4 T. Dijon mustard

½ cup finely chopped onions

2 T. butter cut into bits

salt and pepper

1 ½ cups orange juice

¼ c. firmly packed brown sugar.

Take the skinless chicken breasts and coat with Dijon mustard.  Put in baking dish and sprinkle with onions.  Put butter bits on top of chicken, and salt and pepper the chicken.

Pour orange juice into baking dish.  Bake for 30 minutes at 375, basting once.  Turn chicken over, sprinkle with brown sugar and cook for 15 to 20 min. longer.

Laurel North’s Bean Soup

¾  or ½ cup brown sugar

2 Tblsp. Cider Vinegar

1 teasp. Mustard

1 teasp salt

½ - ¾ cup catsup

All same size cans of the following:

Kidney Beans

Pork and Beans

Butter Beans (limas)

Navy Beans or white beans

Saute:

½ lb. Of bacon – fry it up and drain off fat.

1 lb. Hamburger

1 onion

½ green pepper

Add to crock pot and cook 2 hours or more

Mexichili casserole

1 6 oz pkg corn chips             2 cups shredded cheese

1 15 oz. can chili w/beans      1 15 oz. can (gluten free) enchilada sauce

1 8 oz can tomato sauce          ½ cup chopped onion

1 cup sour cream

Reserve 1 c. corn chips and ½ cup of the cheese.  Combine

 remaining chips and cheese with the chili, enchilada sauce,

tomato sauce and onion.  Pour ito 11X 7x 1/12 in baking dish. 

Bake uncovered in oven at 375 degrees for 30 minutes. 

Spread with sour cream sprinkle with reserved cheese.  Ring

remaining corn chips around edge.  Bake 5 min. more.

Augrauten Potatoes

8 potatoes 2/3 done (sliced thin)

½ cup butter

1 ½ cups sour cream (gluten free)

1 can chicken and rice soup (put in blender)

½ teasp. Salt

¼ t. pepper

½ cup onions

1 ½ grated cheese

1 cup diced ham

Bake 30 min at 350.

B.J.’s pepper steak

1 ½ lbs steak (round, tri-tip or whatever)

brown in oil.

Add these:  (Cook on stove for 1 ¼ hrs.)

1 qt tomatoes                 1 ¾ c. water

1 teas. Crushed garlic    ½ c. chopped onion

3 beef cubes

Add 1 chopped green pepper  and 1 ½ teas.

Worchestershire and cook for 5 min more.

Serve over rice.

Walking Taco (layer the following ingredients)

1 or 2 8-oz. cans refried beans

1 can diced olives 4 oz.

1 can diced green chilies 4 oz.

1 carton hot guacamole dip (gluten free)

6 chopped green onions

Tomatoes sprinkled on top

Grated cheese

Spaghetti Pie

Mix together and make into a crust in 10 in. pie tin:

6 oz. Gluten free spaghetti (cooked)

2 tablespoons butter or margarine

1/3 cup grated parmesan cheese

2 well beaten eggs

Cover with :1 cup cottage cheese

Mix the following together and put on top of cottage cheese:

1 lb. Ground beef (browned and drained)

½ cup chopped onion

¼ cup chopped green pepper

1 8 ounce can tomatoes, cut up

1 6-ounce can tomato paste

1 teas. Sugar

1 teas. Dried oregano, crushed

½ teas. Garlic salt

Top with ½ cup shredded mozzarella cheese

Bake uncovered, in 350 oven for 20 minutes.

Chicken and Broccoli casserole

1 chicken cooked and boned

2 cans chicken and rice soup (pureed)

1 cup sour cream (gluten free)

1 or 2 teasp. Curry

2 pkgs. Frozen Broccoli cooked

Put broccoli on bottom of casserole dish.  Put

On a layer of sauce, chicken, sauce, rice, sauce,

Chicken, sauce, and cheese on top.

Grandma’s Sour Cream Noodle Casserole

1 lb. Hamburger browned in clove of garlic,

seasoning salt,

 celery salt (3 teasp),

 salt &pepper

3 c. tomato juice

3 c. rice noodles  (cook 8 minutes to tender noodles)

Then add: 

Green peppers

Mushrooms

1 c. sour cream (gluten free)

Worchestershire sauce.

Chicken Enchiladas (Pendulum court)

3 cups cooked, cubed chicken 

2 1/2 cups cream of chicken soup gluten free 

2 cups sour cream 

3/4 cup chili peppers, green, chopped 

1/8 teaspoon ground cumin 

1/4 cup chopped raw green onions 

2 1/3 cup shredded cheddar cheese 

1 cup shredded jack cheese 

corn tortillas 

2 Tablespoons, 2 1/4 teaspoon black olives 

Directions:

Preparation 1 :

1.    Mix soup, sour cream, and cumin and set aside. 

2.    Combine 1/2 of the cheddar and all the Jack cheese. 

3.    Add 1/3 of the sauce from step 1 to the cheeses from step 2 

4.    Mix, then add the diced chicken and diced green onion. 

5.    Spray a cake pan with cooking spray; Preheat the oven to 350 F 

Preparation 2: 

1.    Cover the bottom of the pan with 1/3 of the sauce (from step 1 above). 

2.    Put about a 1/2 cup Chicken mixture (from step 4 above)in the center of each

tortilla. 

3.    Spread the filling to cover the length of the tortilla in a straight line

across the tortilla. 

4.    Roll tightly. 

5.    Line them in the pan and spread the other 1/3 sauce (from step 1 above) over

the enchiladas. 

Cooking: 

1.    Bake at 350 F covered for 25 minutes. 

2.    Then bake another 15 minutes uncovered. 

3.    Sprinkle sliced olives on top. 

Makes 8 servings.

Enchilada sauce

2 cups Tomato sauce

3 cups water

¼ teas. Garlic powder

½ teas. Onion powder

3 Tbls. Chili powder

4 Tbls. Cornstarch

 

Combine all ingredients in saucepan and stir constantly until mixture boils and thickens, about 7 minutes.

Chicken Enchiladas

12 6-inch tortilla

1/2 cup chopped onion

4 cloves of garlic, minced

1 1/2 tsp. ground coriander

1/4 tsp. ground pepper

2 Tbls. margarine or butter

2-3 Tbls. corn starch

1 8 ounce carton of sour cream

2 cups of chicken broth

1 4 ounce  can diced green chili peppers

2 1/2 cups of Monterey jack cheese

4 boneless skinless chicken breast cooked and shredded

sliced pitted ripe olives (optional)

chopped tomatoes (optional)

sliced green onions (optional)

For Sauce, in a sauce pan cook onion, garlic, coriander, and pepper in

margarine or butter till onion is tender.  Stir corn starch into sour

cream; add to onion mixture.  Stir broth and chili peppers all at once.

Cook and stir until thickened and bubbly.  Remove from heat; stir in 1

cup of cheese.

Wrap tortillas in foil.  Heat in a 350 degree oven for 10-15 min. or till softened.

For filling, stir about 1 cup of the sauce into the shredded chicken.

Fill tortillas with chicken mixture and roll; place in a greased 9x13 pan seam side down. Top with remaining sauce.  Bake covered, in a 350 degreee oven about 35 minutes or till heated through.

Sprinkle with remaining cheese.  Bake, uncovered , about 5 min.  more or

till cheese melts.  If desired, sprinkle with olives, tomatoes, and green onions.  Let stand 10 minutes.

Goulash

      1 ¾ lb beef

      3 ½ oz lard

      18 oz onion

      2 cloves garlic

      3 Tbs paprika (I don’t put quite that much in.)

      1 Tbs. vinegar

      ½ tsp marjoram

      ½ tsp caraway seeds

      1 Tbs. tomato paste

      1 tsp salt

      water as required

Cut the meat in 1-2 inch cubes, the onions in very

thin slices. Fry onions in hot lard until golden

brown, mix in paprika and vinegar. Add meat, crushed

garlic and all other spices, and cover with water.

Allow to stew slowly until the meat is tender and a

smooth gravy is made (2-3 hours).

Italian chicken crock pot. (SUPER EASY)

4-6 boneless chicken breast cut in half

1/2 packet of good seasons dry italian dressing mix

1/4 cup butter or margarine

1-1 1/2 cup of cream of chicken soup gf

4 oz of cream cheese

4-6 cups of cooked rice

Place uncooked chicken, season mix and butter in a crock pot on high for 3 hours.  After 3 hours add cream of chicken and cream cheese turn on low and leave for 30 more minutes.  Serve over rice.

Tuscan Chicken Marinade

4 oz. Tomato sauce

½ Tbls. Salt                  

1/8 Teasp. Pepper

1/3 c. olive oil

2/3 c. balsamic vinegar

Spare ribs Hawaiian Style

¾ c. catsup                                2 tbsp.  Cider Vinegar

½ c. water                                 2 Tbsp. Worchestershire Sauce (ea and Perrins is gf)

½ c. sugar                                 3 Tbsp. Soy Sauce (gluten free)

Cut ribs in bite size- and place in bottom of

Baking pan-top w/ onions- mix rest of ingredients and

Pour over the top.  Cover w/ foil.  Bake 300 for 3 hrs.

Beef Stir-fry with mushrooms

1 Three pound boneless beef eye of round

(trim and cut thinly across the grain into

bite-sized strips.

Combine and pour over cut meat for ½ hour:

¼ c. soy sauce (Chung King or other gluten free)

½ cup water

2 tablespoons  cider vinegar

1 Tablespoon molasses or honey

4 teasp. Cornstarch

Stir occasionally.

Drain meat and save marinade.

Heat wok or large skillet.  Add the following and

Stir fry 2 minutes:

2 tablespoons cooking oil

1 cup green onion (bias-sliced in 2 in. lengths)

3 cups sliced fresh mushrooms

Remove vegetables and take ½ of the meat (add

More oil if necessary) and put in wok.  Stir fry until

Meat is browned.  Remove meat and do the other

Half of the meat. Return all meat to the wok and add

Marinade.  Cook and stir until thick and bubbly. 

Return veggies to wok.  Cover and cook for 2 min.

Serve over.

Hot cooked rice

Meat Loaf

1 ½ lbs hamburger

1 cup tomato juice

1 egg

¾ c. crumbs of rice bread or minute rice (dry) or crunched up tortilla chips

¼ c. onion (chopped

1 teasp. Salt

½ t Pepper

Bake for 1  ¼ hour topped with catsup and brown sugar

At 350 degrees.

Pork roast barbecue

1 boneless rolled pork loin roast (3-1/2 to 4 lbs)

2 cups water, divided

2 teaspoons salt divided

1 can 16 oz. tomato puree

1 tablespoon each brown sugar,  distilled vinegar and

Worcestershire sauce

¼ teaspoon each pepper, dry mustard and gluten free hot pepper sauce

Place roast in 5 qt. Roaster.  Combine 1 c. water, 1 teasp. Salt,

Pour over meat.  Cover and simmer for 2 hours.  Drain, reserving

1 cup broth.  Cool roast for 15 min.  Cut into thin slices; place in

11 in.x7 in.x2 in. baking dish.  In a 2 qt. Sauce pan, combine

tomato puree, sugar, vinegar, Worchestershire, pepper, mustard,

 hot pepper sauce, remaining water and salt and reserved broth.

Bring to a boil; cook and stir for 3 minutes.  Pour over meat. 

Cover and refrigerate overnight, turning the meat once.  Remove

from the refrigerator 30 minutes before reheating.  Bake, covered

 at 350 for 1 hour.  Serve on buns if desired.

Round Steak w/ gravy (Swiss steak w/ brown gravy)

2 2/12 lbs round steak

2 Tbs. Corn starch

Cut into serving pieces.  Pound in cornstarch. 

Brown in oiled pan.  Salt and Pepper

Put in slow cooker.

Add:

1 package gluten free onion soup mix

¼ c. water

1 c. chicken and rice soup (pureed).  Cover and cook

for 5-8 hrs.

Sweet and Sour Chicken

1 jar apricot preserves

1 bottle gluten free Russian Salad dressing

1 envelope onion soup mix (gluten free)

6 chicken breasts

Cook in oven for 1 hour at 350.

Swiss Steak (tomato style)

1 ½ -2 lbs round steak

2 Tbls. Corn starch

Cut in pieces and coat with corn starch after removing fat.

1 tsp. Salt

1/8 tsp pepper

2 tbs. Salad oil

Brown meat in oil in pan.  Salt and Pepper

1 can tomatoes (cut up)

1 large onion sliced

1 tbs. Thick bottled steak sauce (gluten free)

1 stalk celery thinly sliced

Add to steak in slow cooking pot.  Cook on low 6-8 hrs. 

Thicken juices if desired.

Shepherd’s pie

1 lb Ground beef (Brown and season)

2 cans green beans

1 15 oz. can tomato sauce

Mashed potatoes

Cheese

Mix beef beans and sauce  Heat, Put in a rectangular casserole dish.  Cover with

mashed potatoes – sprinkle with cheese.  Bake until cheese melts

Grandma’s taco salad

1 ½ lbs. Ground beef

1 pkg. Taco seasoning. (gluten free)  Combine after browning beef. 

Drain and cool

Mix in bowl the following:

4 tomatoes (seeded and diced)

1 15 oz can kidney beans (drained

1 sm. Can black olives (sliced)

1 avocado diced

1 lg head lettuce (chopped)

1 cup grated cheese.

Sauce:  ½ bottle large green taco sauce

1 cup sour cream

1 c. mayonnaise

pour over salad mixture

Chicken Cacciatore

6 chicken breasts

1 quart spaghetti sauce

Cook together in rock pot for at least 2 hours on high

or 6 hrs on low.

Serve over spaghetti or rice.

Chicken and rice

3 cans chicken and rice soup (pureed and heated

1 cup uncooked rice

6 chicken breasts

1 pkg. Lipton onion soup

After mixing first 2 ingredients and topping with

chicken, sprinkle onion soup on top.

Cover with foil and cook at 350 for 1 hour.

Check to add water if it’s dry

Soups

Cheese Soup

2 quarts water

12 Bouillon Cubes (gluten free)                  Cook til broccoli is done.

3 10 oz frozen broccoli

Add 3 qts milk

Use corn starch mixed w/ milk to thicken.

Add 16 oz of Velveeta cheese

Clam Chowder

2 6 oz cans minced clams (Snows)

1 c. onions (chopped)

1 c. celery finely diced

2 c. potatoes diced (raw)

   Drain clam juice and pour juice over vegetables.  Add water to barely cover.  Simmer 20 mi.  Add ¼ cup margarine and 1 qt. Milk.  Use milk and ½ cup cornstarch to thicken.  Don’t use any more thickener than necessary.  Add more milk if too thick

Salt and pepper to taste  and add ½ teas. Sugar

Add Clams

Caribbean Pumpkin Soup
Makes 5 cups 4 servings

2/3 cup each chopped onion and red bell pepper
2 tsp. minced garlic
1 tsp. ground cumin
2 1/2 cups chicken broth
1 can (15 oz.) 100%-pure pumpkin puree
1 can (15 oz.) black beans, rinsed
1 can (14 1/2 oz)diced tomatoes, drained
1/4 tsp each salt and pepper

1.  Coat a medium saucepan with nonstick spray; heat over medium heat.
2.  Add onion and bell pepper and saute' about 5 minutes until vegetables ate tender.  Stir in garlic and cumin and cook 1 minute. Stir in broth, pumpkin puree, beans, tomatoes, and salt and pepper.  Bring to a boil; reduce heat, cover and simmer 5 minutes to blend flavors.

Cookies, Candy and Desserts

Single Crust

1 cup Basic Gluten Free Mix

2 T sweet rice flour

1 1/2 tsp sugar (omit is using crust for savory foods)

1/4 tsp salt

6 T cold unsalted butter

1 egg

1 T vinegar or lemon juice.

Mix together the gluten free mix, sweet rice flour, sugar and salt. But the butter into chunks and cut into dry ingredients to form a coarse meal.  Make a well.  Break the egg into the well.  Add the viengar or lemon juice. Use a for to stir from the center, working the flour into the egg to form a soft dough.. Shape into a flat cake. Cover and refrigerate if too soft to roll out.  (I do it all in the food processor and it works great.  I haven't needed to refrigerate.)

  To prebake a pie shell, preheat the oven to 400 degrees.  Roll out the pastry as you would a pie crust.  Dust counter with rice flour, and/ or roll out on wax paper. Bake 12-15 min.

Choc nut mellow candies

Melt:

1 cup choc. Chips (gluten free)

1 cup butter scotch chips (gluten free)

¼ c. peanut butter

Add 3 c. mini marshmallows into hot mixture.

Add 1 c. peanuts to hot mixture.

Pour in foil lined pan in blobs the size of small cookies

Raspberry Marshmallow Delight

50 large marshmallows (marshmallows are gluten free)

1 cup milk

1 carton frozen whipped topping, thawed (Cool Whip is gluten free)

2 packages 10 oz. each frozen raspberries in syrup thawed

1 ¼ cup water divided

½ cup sugar

2 teas. Lemon juice

6 tbls. Cornstarch

Whipped cream and fresh raspberries, optional

In large saucepan over medium heat, stir marshmallows and milk until the marshmallows are melted.  Cool to room temperature.  Fold in whipped topping spread over crust.  In

a saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil.  Combine cornstarch, and remaining water; stir into raspberry mixture.  Boil for 2 minutes, stirring

constantly.  Cool to room temperature.  Spread over marshmallow layer.  Chill until firm about 4 hours.  Garnish with whipped cream and raspberries if desired.

Chocolate Scotcheroos

Combine and cook over moderate heat, stirring

Frequently, until mixture begins to bubble. 

Remove from heat.

1 cup sugar

1 cup light corn syrup

Then stir in:

1 c. peanut butter

Add:

6 cups gluten free cereal similar to rice krispies

Press into 13x9 inch pan

Flourless Chocolate Cake

 INGREDIENTS

• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

DIRECTIONS

1.  Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.

2.  In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.

3.  Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.

4.  Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.

5.  Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.

6.  Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Vanilla pudding

1/3 cup sugar

2 Tblsp. Cornstarch

1/8 teasp. Salt

Combine:

2 c. milk

2 egg yolks

Gradually stir into sugar mixture.  Cook over medium

Heat, stirring constantly, until it thickens and boils. 

Boil and stir for 1 min.  Remove from heat; stir in

2 Tbls. Butter or margarine

2 teas. Vanilla

Pour into dessert dishes.  Cool slightly and chill.

Chocolate Layered Dessert

1^st layer

1 cup cool whip

1 cup powdered sugar

1 eight oz. pkg. Cream cheese

Mix above ingr. And spread into 9x13 in. pan

2^nd layer

2 pkgs instant pudding (chocolate).  Mix as

directed on package for pie filling.  Pour on 1^st

layer.

3^rd layer

Cool whip (about 1- 1 1/2 cups

Spread over pudding and chill in refrigerator. 

Peanut Butter Drop Cookies

2 eggs

1 c chunky peanut butter

1 cup sugar

Beat eggs.  Stir in the peanut butter and sugar.

Drop by small spoonfuls on ungreased cookie sheets. 

Bake in preheated 350 oven for 10 –12 minutes.  Makes

 approximately 2 ½ dozen 2 inch cookies.

Old fashioned sugar cookies

1/2 cup margarine softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1 tablespoon milk or half and half or cream
1 3/4 cups rice flour
1 tablespoon cornstarch
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 cup water

Preheat oven to 350.
Cream margarine, sugar and egg.  Add vanilla, lemon juice, milk and water.
Mix rice flour, cornstarch, cream of tartar and baking soda together
in separate bowl.  Add to creamed mixture.
Pour into jelly roll pan or cookie sheet that has sides.  Smooth into
about 1/4 in thickness or a little thicker.  Make it look kind of as
thick as a thin crusted pizza. Sprinkle with sugar if desired.
Bake for 10 min. in 350 oven.  Don't let them brown. THEN
****This is important******
The minute you get them out of the oven you use a cookie cutter to cut
the cookie shape out.  This must be done after they are baked, not
before.  Then you pull the part out of the pan that surround the
shapes and eat it.  Frost the cookies or eat as is!

Chocolate Cake

Preheat oven to 450.

Mix in bowl:

2 cups regular rice flour

1 ½ cups sugar

¼ teaspoon salt

Bring to boil the following in saucepan then add to above  while still very hot

While stirring vigorously:

2 sticks margarine (1 cup)

3 tablespoons cocoa

1 cup water

After above cools to the point that it doesn’t cook the eggs, add the following:

2 eggs beaten

½ cup buttermilk

1 teasp. Soda

1 teasp. Vanilla

Pour into 9”x13” pan.  Bake at 450 degrees for 20 minutes

Best Ever Chocolate Chip Cookies

1 cup white sugar

1/2 cup brown sugar, lightly packed

2 sticks Fleishman's margarine

2 eggs

2 teas. vanilla extract

1/2 teaspoon salt

1 teas. baking soda

1 rounded teas. xanthan gum or guar gum

1 small box Jello instant pudding mix

2 2/3 cups GF flour blend:

6 ounces (1/2 bag) semi sweet chocolate chip cookies

Thoroughly mix first 9 ingredients with electric mixer. Beat in flour.

Dough should be stiff & gooey.  Add additional rice flour as needed.

Stir in chocolate chips by hand.  Chill dough for at least one hour.

Heat oven to 375 degrees F.  Drop rounded teaspoons onto ungreased

Cookie sheet.  Bake 10 to 12 minutes.  Makes about 3 1/2 dozen small cookies.

 (2) While cookies are baking, return remaining dough to the frigerator

until ready to bake.  Don't allow dough to get warm before baking.  I

make up three or four cookie sheets of cookies at a time & refrigerate

them until they are ready to bake.

Mrs. Ray’s White Rice Muffins

1 cup rice flour

¼ teasp. Baking soda

2 teasp. Baking powder

¼ teasp. Salt

¼ cup sugar

Mix in separate bowl:

1 egg

¼ cup small curd cottage cheese (gluten free)

½ cup buttermilk

1 Tblesp. Melted butter.

Add to top mixture and mix just to moisten.

  Pour into greased  muffin tins.   Bake 20-30 minutes at 350 degrees.

Macaroons

1/2 teaspoon salt

4 egg whites

1 1/4 cups fine granulated sugar

1 teaspoon vanilla

2 cups sweetened shredded coconut

Add salt to egg whites and beat with electric mixer until stiff but not dry.  Add sugar slowly, beating until granules are dissolved.  Mix in lightly the vanilla and coconut.  Drop by teaspoonfuls onto ungreased brown paper on cookie sheets. Bake in preheated 350 oven for about 20 minutes.  Slip paper onto wet table or board and let stand for 1 minute.  Loosen cookies and remove to wire racks.  Makes approximately 2 1/2 dozen macaroons.

Tollhouse cookies

1 c. butter

¾ c. sugar

¾ c. brown sugar

1 teasp. Vanilla

2 eggs

2 ¼ c. rice flour

1 t. baking soda

1 t. salt

2 t. xanthan gum

12 oz chocolate chips

Bake for 10 minutes at 350 on ungreased cookie sheet.

Old-fashioned sugar cookies

½ cup margarine softened

¾ cup sugar

1 eggs

½ teaspoon Vanilla

½ teaspoon lemon juice

1 tablespoon milk or half and half or cream

1 ¾  cups rice flour

1 tablespoon cornstarch

1 teaspoon cream of tartar

½ teaspoon baking soda

Cream margarine sugar and egg. Add vanilla lemon juice and milk.

Sift rice flour, cornstarch, cream of tartar and baking soda.  Add to creamed mixture.  Roll out to ¼ inch thickness.  Cut with a cookie cutter.  Place on lightly greased cookie sheet.  Sprinkle with sugar.  Bake at 425 degrees 7 to 10 minutes.  Don’t let cookies get too brown.  Let cookies set for a few minutes on baking sheet after removing from the oven.  Makes 2 ½ to 3 dozen.

Pie Crust

2/3 cup vegetable shortening

2 oz. Cream cheese                  Combine and mix well

1 Cup regular rice flour

¾ cup sweet rice flour

1 teaspoon xanthan gum

1 teaspoon salt                             Add.  Mix well.

½ cup cold water                          Add.  Mix well.

For single crust pie place half of dough in center of pie pan.  Pat out dough with fingers, covering bottom and sides of pan.  Flute edges.  Fill and Bake per usual recipe.

For double crust pie: do as with single pie crust.  Add filling Sprinkle generous amount of sweet rice flour onto waxed paper.  Roll out top crust on waxed paper.  Using waxed paper to support dough.  Flip crust onto top of pie.  Remove waxed paper.

Trim edges Flute.  Bake per usual recipe.

Aunt Blanches Caramel Frosting

1/3 cup butter

2/3 cup brown sugar, firmly packed

3 tablespoons 2% milk

2 1/2 cups powdered sugar

In a medium saucepan, melt the butter over medium heat. Stir in brown sugar. Cook and stir until just bubbly. Remove from heat. Add the milk, beating vigorously until smooth. By hand, beat in enough powdered sugar to make a frosting of spreading consistency. Frost cake immediately.